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This low carb keto red velvet cake is a stunner! Layers of low carb red velvet cake with cream cheese frosting…what could be better?! I’m so excited to share it, because so many people got crazy excited for this sugar-free red velvet cake recipe when I announced it on my Facebook page. And here it is for you!
This keto red velvet cake recipe was based on my keto chocolate cake as a starting point, but red velvet is so much more than “just” a colored chocolate cake. Compared to chocolate cake, red velvet has a far milder cocoa flavor, lots more vanilla, and of course, the signature cream cheese frosting.
At only 3.4 grams net carbs per slice and a super moist texture, this is not only the best keto red velvet cake I’ve ever made, it’s the best I’ve had, period. The key is my Besti monk fruit sweetener that creates super soft, moist cakes.
How To Make Keto Red Velvet Cake
This red velvet cake low carb recipe is ready in less than an hour:
- Mix butter and Besti. In a large bowl, beat Besti with butter, until fluffy.
TIP: I used salted butter to reduce a step and ingredient of adding salt separately, but you can also use unsalted butter and add 1/2 teaspoon sea salt instead.
- Add wet ingredients. Beat in eggs, one at a time. Stir in vanilla, sour cream, almond milk, and vinegar to prevent splashing, then beat to incorporate. The batter will be very runny and a little frothy.
TIP: Make sure your eggs, sour cream, and almond milk are at room temperature. This will prevent the butter from solidifying.
- Add dry ingredients. Reduce mixer speed to low and beat in almond flour, 1/2 cup at a time. Beat in cocoa powder and baking soda.
TIP: The right batter consistency is thick, but not stiff. You will see trails from your mixer.
- Add coloring. Beat in your food coloring of choice, if using, until it reaches the desired color. (See the section on food coloring below for options and notes.)
- Bake. Divide cake between two pans and smooth top with a spatula. Bake for about 25 minutes, or until an inserted toothpick comes out clean. Cool completely, then run a knife along the sides and flip to release.
Frosting For Sugar-Free Red Velvet Cake
For frosting this easy keto red velvet cake, we’re using my sugar-free cream cheese frosting recipe!
- Most 2-tier cake recipes call for about 4 cups frosting, but I used a bit less – 3 1/2 cups total.
- It’s a good idea to have extra frosting just in case you have flaws you need to hide.
- If you want to decorate the top of the cake with frosting designs, double the amount of frosting.
Recommended tools for frosting:
- I recommend using an icing spatula to apply the cream cheese frosting for keto red velvet cake. The flat surface helps it spread evenly.
- Use a cake stand and rotate it as you frost the sides. This really speeds things up and also makes it easier to get even coverage.
How to frost the cake:
Here is how to apply the frosting, and how much for each area:
- Place the first layer of the cake on a cake stand and top with 3/4 cup frosting for the first layer.
- Place the second layer on top and spread 3/4 cup frosting on the top.
- Slather 1 1/2 cups frosting on the sides of the cake.
- Top with chopped pecans and/or berries, if desired.
Low Carb Red Velvet Cake FAQs
What is red velvet cake?
Red velvet is a rich, moist cake featuring a crimson red color, chocolate flavor, and cream cheese frosting.
Is red velvet just chocolate cake?
This is a common misconception, but no, red velvet is not just red chocolate cake.
So, what is the difference between chocolate cake and red velvet cake?
As I mentioned above, red velvet has:
- A milder cocoa flavor (with a few times less cocoa powder than chocolate cake would have)
- Alot more vanilla
- Cream cheese frosting instead of chocolate
Many red velvet recipes also add more oil than a chocolate cake would have, but since this keto red velvet cake recipe is made with almond flour, butter and sour cream, it’s already incredibly moist without adding oil.
Also unlike chocolate cake, traditional red velvet is made with buttermilk, but my combination of sour cream, almond milk and a little vinegar make a good keto substitute.
Why is red velvet cake red?
Red velvet cake was created in the 1800s, and originally, the reddish color came from a chemical reaction between compounds called anthocyanins in cocoa powder and an acid (buttermilk and vinegar). But during the Great Depression in the United States, a food coloring company made red velvet popular as a marketing ploy for their red food coloring – this is where the much brighter red versions we know today came from. [*]
How To Make Red Velvet Cake With Natural Food Coloring
Will my red velvet cake be red if I don’t use food coloring?
Your keto red velvet cake may still have a mild red hue if your cocoa powder is not Dutch processed. Most cocoa powders are Dutch processed these days, including the cocoa powder I used. Dutch processing prevents the color change of the anthocyanins in cocoa powder [*].
Of course, no one says your red velvet cake has to be red – it will still taste the same, colored or not. But if you like the red color and your cocoa is Dutch processed, use food coloring.
Can I make sugar-free red velvet cake red without artificial colors?
Yes! Artificial colors are not required – you can still make keto red velvet cake with natural food coloring.
I’ve opted to use a natural red beet powder coloring. The color isn’t super bright (actually a bit less bright than these pictures), but it gives it a reddish hue and I love that it’s all natural.
However, you’ll want to keep these tips in mind…
Things to know about using natural food coloring:
- Some of the color will bake away. Beet root powder creates a red hue, but know that this will happen, so your cake will be less bright than the batter.
- Don’t add too much beet root powder – it will add unwanted flavor to your cake if you add too much.
- Don’t use natural food coloring if you want a super bright red cake. Natural food coloring is a good compromise, but it will not produce a super bright color without affecting flavor. If you want a super bright red cake and are willing to compromise by adding artificial coloring, that’s your decision to make. 🙂
- Gel food coloring like this will create the brightest hue if that is what you are after. The trade-off is it’s not natural.
Keto Red Velvet Cake Substitution Questions
Can I use a different sweetener?
Yes, you can, but results will vary.
For the moistest, best sugar-free red velvet cake, use either monk fruit allulose blend or plain allulose (you’d need 2 cups of this instead of 1.5). Other sweeteners, such as erythritol or monk fruit with erythritol, might still work, but the cake will be less moist. My keto sweeteners guide has a conversion calculator if you’re using something else.
Can I use coconut flour?
No, sorry, I don’t recommend coconut flour for this recipe. If you are nut-free, sunflower seed meal might work, but it might turn green in color.
Can I make it dairy-free?
Possibly, but I have not tried it. Check my keto chocolate cake post for substitution options for the sour cream and butter. And, you’d have to find a different frosting recipe.
Sugar-Free Red Velvet Cake Storage Instructions
Can you make low carb almond flour red velvet cake ahead of time?
Absolutely! Just follow the storage instructions below.
How to store this cake
Whether you have leftovers or are making it in advance, store this gluten free low carb red velvet cake in an airtight container in the refrigerator for 3-5 days.
Can you freeze keto red velvet cake?
Yes, you can freeze this sugar-free red velvet cake either sliced or whole – it’s up to you.
Either way, place the cake into the freezer on a parchment paper lined pan or platter, uncovered, for a few hours. Once it’s solid, take it out and wrap tightly in plastic wrap, followed by foil.
(These instructions are for a frosted cake. It’s even better if you can freeze it unfrosted – same instructions as my low carb chocolate cake here.)
Store in a freezer bag or container for 3-4 months.
How to thaw red velvet cake
Thaw in the fridge overnight, or at least 8 hours. Room temperature is fine in a pinch.
Unwrap the cake to thaw if you had frosting on it, but if you froze it without, let it thaw while still wrapped.
More Low Carb Keto Cake Recipes
If you like this low carb red velvet cake recipe, you might also like some of these other low carb keto dessert and cake recipes:
- Best Keto Chocolate Cake – No explanation needed – two layers of chocolate cake with smooth and creamy frosting.
- Sugar-Free Carrot Cake – Features the same sweet cream cheese frosting, but between layers of rich, spiced cake.
- Keto Tres Leches Cake – If you like moist cakes like red velvet, you’re going to love tres leches, too.
- Strawberry Shortcake In A Jar – This one screams summer and it can double as a prep-ahead low carb breakfast, too!
- Keto Chocolate Cupcakes – Birthdays, celebrations, or just dessert at home, cupcakes are always a hit.
- Keto French Almond Cake – Slightly sweet, this one can work for breakfast or dessert.
- Keto Tiramisu – The classic Italian dessert that let’s you have your coffee and cake together!
Tools To Make Keto Red Velvet Cake
Tap the links below to see the items used to make this recipe.
- Red Beet Powder – My favorite natural food coloring.
- Icing Spatula – If you want the best sugar free red velvet cake recipe with super even frosting, this little tool helps a lot.
- Cake Stand – Not only is a cake stand a gorgeous way to show off your cake, but it also makes it really easy for frosting, too!
Keto Red Velvet Cake Recipe
Keto Red Velvet Cake Recipe
This keto red velvet cake recipe is so moist and rich, you won't believe it has 3.4g net carbs per slice! Sugar-free low carb red velvet cake is naturally colored and ready in an hour.
Recipe VideoTap on the image below to watch the video.
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Keto Red Velvet Cake:
Cream Cheese Frosting:
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9" round springform pans with parchment paper.
In a large bowl, beat together Besti and butter, until fluffy.
Beat in the eggs, one at a time. Stir in the vanilla, sour cream, almond milk, and vinegar first to prevent splashing, then beat to incorporate.
Reduce mixer speed to low and beat in the almond flour, 1/2 cup (56 g) at a time. Beat in cocoa powder and baking soda, until the batter is smooth. Beat in the beet root powder, if using, one teaspoon at a time to reach our desired color.
Divide dough among the 2 pans, and smooth the top with a spatula. Bake for about 25 minutes, until an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release.
Place one layer of cake onto a cake stand or platter. Frost the top with 3/4 cup (255 g) frosting. Place the second layer on top and frost the top with another 3/4 cup frosting (255 g). Finally, frost the sides with 1 1/2 cups (510 g) frosting. If desired, top with chopped pecans.
Last Step: Leave A Rating!
Serving size: 1 slice, or 1/24 cake
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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